Stir the shrimp mousse into the water chestnuts. Correct the seasoning, adding salt to taste. (Note: To taste the mixture for seasoning without eating raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling water).

Prepare the Roasted Red Pepper Sauce.

Bring 4 quarts of water to a boil in a large pot for cooking the ravioli.

Spread a few wonton wrappers on a work surface. Lightly brush the edges with water.

Place a teaspoon of shrimp mousse in the center of each and fold in half on the diagonal. Starting at one end and continuing to the other, seal the edges by gently patting with your fingers.

Assemble the remaining ravioli in this fashion. Transfer the finished ravioli to a cake rack.

Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander.

Spoon the pepper sauce on plates or a platter and arrange ravioli on top. Sprinkle with cilantro or scallion greens and serve at once.

Roasted Pepper Sauce Directions:

Roast the peppers over high heat on a barbecue grill, under a broiler, or directly over a gas or electric burner until charred and black on all sides.

Turn as necessary with tongs. The whole process should take 8 to 10 minutes.

Wrap the charred peppers in wet paper towels and let cool.

Scrape the charred skin off the peppers, using the tip of a paring knife.